¼ cup vegetable oil
1 beaten egg
½ cup milk
1 ½ cups sifted flour
¾ cup sugar
2 tsp. baking powder
½ tsp salt
Combine oil, egg and milk. Sift dry ingredients, add to milk mixture. Pour into 9x9 inch pan. Sprinkle with spice mixture and cook @375 for 25 minutes.
Spice Mixture
Combine ¼ cup brown sugar, 1 T flour, 1 T ground cinnamon and 1 T melted butter.
Thursday, April 30, 2009
Pumpkin Chocolate Chip Cookies
Mix together:
1 cup shortening
2 cups sugar
2 cups pumpkin
4 eggs
Add:
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp cinnamon
½ tsp. nutmeg
Add chocolate chips to your liking
Bake @ 375 for 12-15 minutes.
1 cup shortening
2 cups sugar
2 cups pumpkin
4 eggs
Add:
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp cinnamon
½ tsp. nutmeg
Add chocolate chips to your liking
Bake @ 375 for 12-15 minutes.
Banana Bread
1 cup sugar
½ cup shortening
2 eggs
2 cups flour
1 tsp soda
1 tsp baking powder
½ tsp salt
3 bananas (extra ripe)
½ cup buttermilk
Nuts (optional)
Cream shortening and sugar together. Beat in eggs. Add dry ingredients to the shortening mixture and mix well. Mash bananas with fork; add to bowl along with the buttermilk. Mix well. Pour mixture into well greased and floured bundt pan. Bake @ 375 for 45 minutes to 1 hour.
½ cup shortening
2 eggs
2 cups flour
1 tsp soda
1 tsp baking powder
½ tsp salt
3 bananas (extra ripe)
½ cup buttermilk
Nuts (optional)
Cream shortening and sugar together. Beat in eggs. Add dry ingredients to the shortening mixture and mix well. Mash bananas with fork; add to bowl along with the buttermilk. Mix well. Pour mixture into well greased and floured bundt pan. Bake @ 375 for 45 minutes to 1 hour.
Ten Layer Jell-O Salad
1-3 oz package of each: lime, lemon, orange, red raspberry and blackberry Jell-O
1 pint plus 1 cup sour cream
Dissolve Jell-O in 1 cup boiling water. Add 2 Tablespoons COLD water. Divide in half (2/3 cup each). Put 1st half in glass 9x13 inch pan. Refrigerate 20 minutes. Mix ½ cup sour cream into 2nd half. Pour on top of set mixture. Layer in order given making sure each previous layer is completely set.
This salad takes a while to make, but it is worth it! It tastes really good and kids love all the
Jell-O layers.
*I was typing some of my favorite recipes for our ward cookbook and decided to post them here as well.
1 pint plus 1 cup sour cream
Dissolve Jell-O in 1 cup boiling water. Add 2 Tablespoons COLD water. Divide in half (2/3 cup each). Put 1st half in glass 9x13 inch pan. Refrigerate 20 minutes. Mix ½ cup sour cream into 2nd half. Pour on top of set mixture. Layer in order given making sure each previous layer is completely set.
This salad takes a while to make, but it is worth it! It tastes really good and kids love all the
Jell-O layers.
*I was typing some of my favorite recipes for our ward cookbook and decided to post them here as well.
Monday, April 27, 2009
Easy Pot Roast Sandwiches
Our neighbors made these for us and they were really good.
1 4 to 5 lb beef brisket (or your favorite pot roast. Our neighbor made it for us with a pork roast.) all or most of the fat removed
1 can cream of mushroom soup
1 package of dry onion soup mix
2 tsp. granulated beef bouillon or 2 beef bouillon cubes (we used the cubes)
pepper
Instructions
1: Trim visible fat from pot roast and place in bottom of slow cooker. Season generously with pepper
2:In a small bowl, whisk together remaining ingredients. Heat soup mixture in the microwave for about 30 second just until warm and bouillon starts to melt. Whisk again and spoon in top of roast.
3:Cover and cook on low 7 to 8 hours.
4: Remove pot roast from slow cooker when cooking time is complete and lace in large bowl. Using forks, shred the roast into medium or small pieces.When completely shredded, add quite a bit of the cooking gravy and mix. The mixture should be moist.
5: Place heaping portion of pot roast on top of good bread or rolls and eat.This also makes for good left over sandwiches
1 4 to 5 lb beef brisket (or your favorite pot roast. Our neighbor made it for us with a pork roast.) all or most of the fat removed
1 can cream of mushroom soup
1 package of dry onion soup mix
2 tsp. granulated beef bouillon or 2 beef bouillon cubes (we used the cubes)
pepper
Instructions
1: Trim visible fat from pot roast and place in bottom of slow cooker. Season generously with pepper
2:In a small bowl, whisk together remaining ingredients. Heat soup mixture in the microwave for about 30 second just until warm and bouillon starts to melt. Whisk again and spoon in top of roast.
3:Cover and cook on low 7 to 8 hours.
4: Remove pot roast from slow cooker when cooking time is complete and lace in large bowl. Using forks, shred the roast into medium or small pieces.When completely shredded, add quite a bit of the cooking gravy and mix. The mixture should be moist.
5: Place heaping portion of pot roast on top of good bread or rolls and eat.This also makes for good left over sandwiches
Twice Baked Potato Casserole
This is really a yummy side dish. It is an Emeril Lagasse recipe that I found on the food network website. It's not hard to make, but it does take a while because of all of the prep work. (I would do the prep work the day before next time.) It's definitely worth it though! I changed some of the ingredients because I didn't have them on hand and it was still delicious.
10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream (I used milk and had to add more than it called for to make it a good consistancy.)
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes (I just used regular sharp cheddar because I had it on hand.)
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions (I used dried chives and it was really yummy.)
3 eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F.
Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream (I used milk and had to add more than it called for to make it a good consistancy.)
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes (I just used regular sharp cheddar because I had it on hand.)
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions (I used dried chives and it was really yummy.)
3 eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F.
Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
Tuesday, April 21, 2009
Delicious!!!!!
I don't know the name of this meal, but it is so yummy.
Taco bowls (I buy the ones from Arctic Circle - $.45 each)
Pulled Pork (recipe below)
Guacamole (also below)
Cooked rice
Black beans (rinsed, drained, heated a little)
Shredded cheese
Olives
Lettuce
Pineapple (cut into small chunks)
Sour cream
*Build you taco bowls with all the ingredients from above. This is how I build mine (but, it really doesn't matter):
Lettuce, rice, pork, cheese, beans, olives, guacamole, pineapple, sour cream.
Taco bowls (I buy the ones from Arctic Circle - $.45 each)
Pulled Pork (recipe below)
Guacamole (also below)
Cooked rice
Black beans (rinsed, drained, heated a little)
Shredded cheese
Olives
Lettuce
Pineapple (cut into small chunks)
Sour cream
*Build you taco bowls with all the ingredients from above. This is how I build mine (but, it really doesn't matter):
Lettuce, rice, pork, cheese, beans, olives, guacamole, pineapple, sour cream.
Guacamole
3 avocados
2 - 3 tomatoes
1/2 - 1 medium onion
1/2 C. vegetable oil
1/2 t. white pepper (I used regular pepper)
1/2 t. garlic salt
1 t. salt
*Cut avocados, tomatoes, and onion and place in bowl. Pour oil over mixture. Add seasonings and mix.
2 - 3 tomatoes
1/2 - 1 medium onion
1/2 C. vegetable oil
1/2 t. white pepper (I used regular pepper)
1/2 t. garlic salt
1 t. salt
*Cut avocados, tomatoes, and onion and place in bowl. Pour oil over mixture. Add seasonings and mix.
Pulled Pork
*This recipe works best if started in the morning, because the longer it cooks, the better! :)
3 - 4 lbs pork roast (or pork loin)
1 onion chopped
sauce:
3/4 - 2 C. brown sugar (weird, but this is what the recipe says - I guess it depends on how sweet you want it)
1/2 C. soy sauce
1/2 C. ketchup
1/4 C. honey
2 T. vinegar
3 cloves minced garlic
1/4 t. ginger
1 t. salt
Slice onion and place on bottom of crock pot. Add roast. Mix sauce ingredients and pour over roast. Cook for 2-3 hours on high and then 4 more hours on low. Shred pork and leave in pot for another 1/2 hour.
3 - 4 lbs pork roast (or pork loin)
1 onion chopped
sauce:
3/4 - 2 C. brown sugar (weird, but this is what the recipe says - I guess it depends on how sweet you want it)
1/2 C. soy sauce
1/2 C. ketchup
1/4 C. honey
2 T. vinegar
3 cloves minced garlic
1/4 t. ginger
1 t. salt
Slice onion and place on bottom of crock pot. Add roast. Mix sauce ingredients and pour over roast. Cook for 2-3 hours on high and then 4 more hours on low. Shred pork and leave in pot for another 1/2 hour.
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